Chef Jonathan Chuy

Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with some of the top chefs in and around Vancouver.

Chef Jonathan Chuy

Jonathan Chuy worked at Grouse Mountain as a cook when he was 19, then worked at the Westin Whistler at Aubergine as a 1st cook for almost a year. Afterwards he joined the Glowbal Group and worked as Chef de Partie opening Trattoria Italian Kitchen in 2008, he then worked within the company at Italian Kitchen as Chef de Partie for 8 months, then became Jr Sous Chef at Global Grill for 11 months, then Sous Chef at Italian Kitchen for 11 months and back to Trattoria Italian Kitchen as the Executive Chef for the past 2 years.

Always, coming from an Italian/Chinese family and a little Peruvian thrown in. We had family dinners, my grandfather and grandmother had a backyard farm, my grandma always cooked for us.

Did you go to Culinary School?

No I did an apprenticeship through Vancouver Community College for 3 years that placed me at Grouse Mountain starting in the cafeteria flipping burgers then manning the kitchen at the Observatory Restaurant. I spent the 1st year of the program working at Grouse Mountain, the 2nd year at the Westin Whistler and the 3rd year with Global Grill while getting my Red Seal there.

How does the apprenticeship at VCC work?

1 month for every year of your apprenticeship you go to school at VCC, I did my apprenticeship in 3-1/2 years.

What is the Apprenticeship program like at Global Group?

We have a very good program at the company, every 2nd Saturday for 8 months we have classes and each class has an exam, then we have a mid-term black box competition.

If chefs approach you at the restaurant for a cook position, what do you look for?

It’s my thing I review the resumes and reference checks.

What do you look for when you hire Cooks?

Good solid work history.

Presents him/herself well

Have a strong character

Willing to work harder than me

I want everyone in my kitchen to want my position one day.

I want to feel the energy between the staff.

The First Dish:

Cioppino

Cioppino

Salt Spring Island Mussels

Sockeye Salmon

Halibut

Spot Prawns

Fennel

Garlic

Leeks

Sambuca

Saffron Tea

Stewed Tomatoes

Fennel Frawns

Chili Oil

What was your inspiration behind this dish?

I had a Cioppino on my menu and I wanted to switch it up and use Westcoast seafood, spot prawns, sockeye, halibut and I used Sambuca to change up the flavours.

What were your favourite foods growing up?

Grandmas fresh pasta

Other Grandmas fried rice

Mom’s beer & broccoli when I was 7

What is your Favourite food now?

Sushi

What are your favourite restaurants outside of where you work?

Cactus Club

Shiraku

Araxi – Whistler

What do you like to do in your Off Time?

Snowboarding

Bicycle the seawall

Hangout with my family and in my grandmas garden

Drink wine – Italian wines

Play video games

Read cookbooks

Take care of my balcony garden

When did you seriously get into Italian wine?

After my trip to Italy 2 year ago, also started a little wine collection.